1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup buttermilk or plain yogurt
2 large apples
- Mix together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a separate bowl, cream the butter and add the sugar and 1/4 cup of brown sugar. Beat until fluffy. Add a lightly beaten egg and mix well.
- Gently mix the yogurt into the wet ingredients. (If you over-mix, the mixture will curdle.)
- Peel, core, and coarsely chop the apples.
- Combine the wet and dry ingredients, and fold in the apple chunks.
- Pour the batter into a greased and floured muffin tin (makes 12-18). Sprinkle the remaining 1/4 cup brown sugar on top of the muffins.
- Bake at 450 F for 10 minutes, turn the heat down to 400 F, and bake for an additional 5-10 minutes (or until a toothpick inserted into the center comes out clean).
- Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.